Description
Delicious and hearty meals perfect for fall.
Ingredients
Scale
- 2 cups of diced butternut squash
- 1 cup of chopped kale
- 1 cup of quinoa
- 3 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of cinnamon
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25 minutes.
- In a pot, bring vegetable broth to a boil.
- Add quinoa and cinnamon to the broth, reduce heat, and simmer for 15 minutes.
- Stir in the roasted squash and chopped kale into the quinoa.
- Cook for an additional 5 minutes until the kale wilts.
Notes
- This meal is great for meal prep.
- Store leftovers in the refrigerator for up to 3 days.
- Feel free to add nuts for crunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: fall meals